Ok…here is a favorite that we use a lot. Take your duck/goose breasts and slice them into small pieces…maybe just larger than your thumb. Take the chunks and put them in a 1 gallon ziplock bag with a bottle of steak sauce ( we usually get it at dollar general rather than using the actual A-1) Add whatever you find in the cabinet…lawreys, black pepper, etc. Then put in a can of pinapple chunks…juice and all. Let it marninate for a day or two. Then we wrap each piece with a small section of bacon, and grill it. If we have time, we will use a small piece of pinapple in the wrap..but I wouldn’t use what you marninated the meat in . Give it a try, its become a favorite at our duck blind draw!

hound

01-06-2006, 05:12 AM

If you pre cook the bacon a bit you can still have the cricpy outside and rare inside